Budget Couscous, Pea and Carrot Patties with Yogurt Mint Sauce

Instructions

1. 1

   Place the dry couscous in a medium bowl. Pour the boiling water over it with 1/2 teaspoon salt, cover, and let it sit for 8 minutes until the liquid is absorbed. Fluff the couscous with a fork.

2. 2

   While the couscous rests, make the sauce: mix the plain yogurt, half of the chopped fresh mint, 1 grated garlic clove, the lemon juice, 1/4 teaspoon ground cumin, a pinch of salt, and a pinch of black pepper in a bowl. Chill until ready to use.

3. 3

   In a large bowl, combine the hydrated couscous, grated carrot, thawed peas, finely chopped onion, beaten eggs, all-purpose flour, grated cheese, 1 grated garlic clove, the remaining ground cumin, the remaining salt, the remaining black pepper, and the rest of the mint. Mix well until you have a moist mixture that can be compacted.

4. 4

   Shape the mixture into 8 evenly sized patties, pressing firmly so they hold together.

5. 5

   Heat a large skillet over medium heat with the vegetable oil. Cook the patties for 4 to 5 minutes per side until golden and firm. If you prefer to bake them, place them on a lightly greased tray and bake at 400°F / 200°C for 18 to 20 minutes, flipping halfway through.

6. 6

   Serve the patties hot with the yogurt mint sauce on top or on the side.